In this comforting recipe, Maggie Beer uses verjuice to deglaze the roasting pan towards the end of cooking. It really wakes up the pumpkin’s flavour and gives each chunk a temptingly glossy sheen. Serve as a hearty starter or light lunch with some creamy goats’ cheese and perhaps a bit of salad.
Use the same verjuice-deglazing method with almost any roasted root vegetable – carrots, parsnips and beetroot are ideal, and make a wonderfully wintry salad with mixed leaves or buckwheat.
Ingredients Serves: 2
- 200g really ripe pumpkin, peeled, seeded and cut into bite-sized pieces
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 1 sprig rosemary, leaves picked
- Sea salt and freshly ground black pepper
- ¼ cup (60ml) Verjuice
- Thick slices ciabatta
- 1 clove of garlic, cut in half
- Soft goats curd, to serve
- Preheat a fan-forced oven to 240ºC and line a baking tray with baking paper.
- Place the pumpkin, olive oil, rosemary and some salt and pepper in a bowl and toss to coat the pumpkin, then spread on a baking tray and roast for 20-25 minutes, or until cooked and coloured, but still firm.
- Remove the tray from the oven and drizzle the verjuice over the pumpkin. Roast for a further 3-4 minutes, or until no liquid remains, then set aside.
- Toast the ciabatta on both sides under a preheated grill, then rub all over with the cut garlic clove and drizzle with olive oil. Spread with a thick layer of goat’s curd, top with the pumpkin and rosemary, and finish with a final sprinkling of salt.